In Vietnam, a country of coffee and beer, kombucha has grown markedly in presence over the past few years. Spreading mainly among health-conscious younger generations, the scene has livened up all at once — from homegrown local brands to "Junbucha," brewed with honey and green tea, and even the entry of the major Vinamilk.
This article rounds up Vietnam's kombucha ── its types, major brands, and where to drink it ── from the perspective of travelers and residents. It's also useful for anyone looking for options on days they're not drinking alcohol.
What kombucha is in the first place
Kombucha is generally a lightly carbonated fermented drink made by fermenting sweetened black tea with a mass of culture called a SCOBY (there are types that use green tea or other sweeteners too). It's faintly sweet-and-sour with a fizzy finish. It's a different thing from what's called "konbucha" (kelp tea) in Japan.
The alcohol ranges from very little to none (it varies by product), and it's chosen as an alternative to fermented drinks or alcohol. In Vietnam, too, you increasingly see it in cafés and supermarkets, mainly among people in their 20s and 30s in Ho Chi Minh City and Hanoi.
How is it made?
The method is simple. Add SCOBY to sweetened tea and let it ferment at room temperature for about one to two weeks. During this time, the tea's sweetness turns into acidity, fizz, and a faint savory depth.
Adding fruit, herbs, or flowers to the finished base and letting it ferment a second time gives you flavored, sparkling kombucha. Vietnamese brands can offer such a wide range of flavors because they freely combine local ingredients in this second-fermentation step.
What is Junbucha?
The most interesting thing in Vietnam's kombucha scene right now is Junbucha. The Jun it's based on is a fermented drink much like kombucha, but the ingredients differ.
| Kombucha | Junbucha（Jun） | |
|---|---|---|
| The base tea | Black tea | Green tea |
| The source of the sweetness | Sugar | Honey |
| Flavor tendencies | Firmly sweet-and-sour | Mellow and delicate — sometimes called "the champagne of kombucha" |
* Shown here are the common combinations. Kombucha too is sometimes brewed with green tea or other sweeteners, and the line between the two is loose.
The one billing itself as "Vietnam's first Junbucha" is a Hanoi-based Necta it is. It's a drink fermented from green tea and pure honey combined with local fruits, flowers, and spices, finished raw (no pasteurization). Its crisp, green-tea-derived finishVietnamese-grown matchaandLotus seed teashould suit people who like it, too.
Vietnam's major kombucha brands
Domestic brands have appeared one after another, and the options have grown all at once. Here are the leading names worth knowing first.
| Brand | Characteristics |
|---|---|
| Star Kombucha | A leading homegrown Vietnamese kombucha brand (since 2019). A rich lineup of flavors tuned to local tastes — peach, guava, lemongrass, mango, pineapple. The standard you'll see most often in supermarkets and cafés |
| Necta（Junbucha） | A brand that bills itself as “Vietnam's first Junbucha.” With the mellow taste of green tea plus honey, it has a taproom in Hanoi |
| Vinamilk「HAY ĐẤY」 | Launched in 2025 by Vinamilk, the country's largest dairy company. A sparkling kombucha of the type brewed over six months, with flavors like butterfly pea (the blue flower) and black tea |
| Lady Kombucha | One of the domestic brands you'll spot in urban areas |
| Boochique / Noor / Arabúcha | Small homegrown brands are appearing one after another, centered on Ho Chi Minh City and Hanoi |
With the flagship Star Kombucha, Necta flying the Junbucha banner, and even the major Vinamilk now in the game, Vietnam's kombucha is spreading from "a drink for a few health enthusiasts" to "a staple you can buy around town."
Choose by flavor
Vietnamese kombucha's wide range of flavors is part of the appeal too. If it's your first time, you can't go wrong starting with the sweet-and-sour fruit ones.
| Type | Example flavors | Who this is for |
|---|---|---|
| Fruit-based | Peach, guava, mango, pineapple, passion fruit | Sweet-and-sour and easy to drink. For people new to kombucha |
| Herbal types | Lemongrass | When you want something crisp and refreshing |
| Floral flavors | Butterfly pea (the blue flower) | Vivid to look at, and photogenic too (like Vinamilk's "HAY ĐẤY") |
| Differences in the tea base | Black tea (kombucha) / green tea + honey (Junbucha) | For those who want to enjoy the flavor of the tea itself |
Sweetness and acidity vary by brand and flavor. If you're unsure, tell the staff "less sweet" or "something fruity" and they'll pick one for you.
Uniquely Vietnamese “twist” kombuchas
The fun of Vietnamese kombucha doesn't end with the standard fruit varieties. Cups with a clever twist keep appearing one after another — something that only happens in this country.
Especially unique is the kombucha made with whey from Pizza 4P’s. Because Pizza 4P’s produces a lot of whey when making its house-made cheese, it puts that to use in a drink rather than throwing it away (the same whey also gave rise to a "whey stout" made with Pasteur Street). Turning what would be thrown out into a delicious drink is so characteristic of Vietnam's young food industry.
Elsewhere, Hanoi's Standing Bar serves "cacaocha" alongside kombucha, and small brands put out experimental cups blending local fruit, flowers, and spices. Just tasting them side by side is fun, andCraft beerthere's a freedom that also runs through the flavor competition of
Where to drink and buy it
Even while traveling, there are more and more places to come across kombucha.
Drink it at a dedicated taproom ── Necta Taproom (Hanoi)
The place to taste Junbucha on the spot is Necta's taproom. On Đặng Tất Street in Hanoi's Ba Dinh District, it lets you try Junbucha poured fresh from the keg and the brand's product line. As a shop specializing in Junbucha, it's worth a stop for any kombucha lover.
